Food Business News - February 9, 2016 - (Page 41)

New Food Products Quinoa Clusters snacks CHICAGO - I Heart Keenwah is showcasing its newly reformulated bite-size Quinoa Clusters snacks. Made with nut butter, hemp seeds, pepitas, chia seeds and vanilla, the revamped recipe results in a slightly softer texture and enhanced flavor profile, according to the company. "These additions complement quinoa's nutty flavor and fortify our healthy snacks with even more superfood ingredients," said Natalie Slater, marketing manager for I Heart Keenwah. With 120 to 130 calories and 3 to 4 grams of protein per serving, varieties include chocolate sea salt, peanut butter cacao, cashew cranberry and almond. FBN Probiotic butter spread BOISE, IDAHO - Prosperity Organic Foods, the maker of Melt organic spreads, has introduced a probiotic butter spread, made with virgin coconut, high-oleic sunflower and flaxseed oils and blended with the probiotic GanedenBC30. The product is free of dairy, soy and bioengineered ingredients and supports digestive health and the immune system, according to the company. FBN A Nacho Above MINNEAPOLIS - Way Better Snacks, a division of Live Better Brands, is launching a new variety of tortilla chips called A Nacho Above. Flavored with organic cheddar cheese and a blend of sea salt, onion, garlic, paprika and black and red pepper, the gluten-free chips feature sprouted chia, flax seed and quinoa. FBN February 9, 2016 Turmeric Ginger Chai Concentrate MILWAUKEE - Debuting from Rishi Tea is Turmeric Ginger Chai Concentrate, a caffeine-free botanical beverage adapted from the brand's loose leaf turmeric ginger tea. The product contains organic turmeric, ginger and lemongrass, sweetened with organic cane sugar, plus a splash of organic lemon juice. "We've enjoyed tremendous success with our Masala Chai Tea Concentrate in coffee shops, restaurants, and with chai enthusiasts who brew at home," said Jeffrey Champeau, Rishi brand manager. "This product is so versatile - from traditional 'golden milk' style turmeric chai to refreshing turmeric tonics made with sparkling water, the possibilities are endless." FBN FOODBUSINESS NEWS ® 41

Table of Contents for the Digital Edition of Food Business News - February 9, 2016

Food Business News - February 9, 2016
Mondelez expects snack sales to slow
Starbucks ‘firing on all cylinders’ in C.P.G.
Beverage Business News - Boosting the nutrition profile of beverages
Table of Contents
Web Contents
Editorial - Trust and the rising bar for ‘achieving’ food safety
Survey finds natural labels may mislead consumers
‘The U.S. consumer has changed’
Take the lead in transparency
ChemChina to acquire Syngenta for $43 billion
A new venture for PepsiCo
Chipotle focusing on recovery, food safety
Coca-Cola takes stake in Nigerian business
SuperValu picks new president, c.e.o.
Madagascar 2 - Vanilla prices soar again
Nestle in talks to acquire Israel’s largest food company
Global challenges weigh on Hershey’s earnings
Court sides with Dannon, General Mills in yogurt case
Market Insight - Beef is bouncing back
Ingredient Trends - Plant protein applications evolving
Ingredient Innovations - Three considerations when choosing emulsifiers
Emulsion innovation extends beverage stability
New Food Products
Ingredient Market Trends - Ethanol fuels fireworks in the Iowa Republican caucus
Ingredient Markets
Supplier Innovations and News
Ad Index

Food Business News - February 9, 2016